A classic French recipe, these tender duck legs have been slowly cooked in duck fat to produce moist, tender and succulent confit of duck. We have taken the hard work out of this superb dish so now all you have to do is crisp, brown and serve. It has multiple use, such as, on pizza and poutine, in salad, pasta, tacos, cassoulet, ravioli filling, eggs benedict, amuse-bouches and sandwiches. It is a good substitute for "pulled pork".